Apple Sauce alla Pernese
Created | Updated Jul 4, 2008
This is a recipe for something first concocted by one Researcher late one night while in a munchie-induced state of peckishness. It's nice on toast or mixed in with plain yoghurt, and also makes a good pie filling. It's really simple to make, and next to impossible to wreck.
Equal quantities of apples and bananas (for example, one apple to one banana - see, no tricky measuring involved)
A little cinnamon (crumbled fresh from a cinnamon stick if you can get it - it's just so much nicer)
Honey to taste
...and what to do with them
Chop up the apples and banana up really finely, and put the apple into a saucepan with a splash of water 1.
Heat the apple pieces on a medium-hot hob for a few minutes, until they start to soften. Then add the rest of the ingredients (banana pieces, cinnamon and honey).
Continue heating until the mixture has turned 'mushy.' Ta-da! It's ready!
Enjoy the fruit (ha ha) of your labours - you might like to try it with butter on granary toast, when it's still warm from cooking.
Be warned - this sauce doesn't look as good as it tastes. If you feel like giving it a more attractive colouring, add other fruit - cherries, raspberries, blackberries even. You won't need very many to turn it pink or purple or whatever. Other spices can make a nice addition - especially ground nutmeg or cloves. Enjoy!